Bulgur Pesto Timbales
Serving Size : 6
Ingredients for prepare Bulgur Pesto Timbales
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | bulgur wheat - coarse grain |
| 2 | cups | chicken stock - fresh or canned |
| 1/2 | cup | orzo pasta - see * note |
| 3 | | green onions - chopped |
| 1/4 | cup | pine nuts - toasted |
| 1 | tablespoon | fresh parsley - chopped |
| 2 | | eggs - beaten |
| 1/4 | cup | whipping cream |
| 2 | tablespoons | pesto sauce - in jar or frozen |
recipe Bulgur Pesto Timbales
* Note: Can be found in Italian or Greek markets. Combine
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the bulgur and the chicken stock in a small saucepan. Bring to a boil and simmer, covered,
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for 15 minutes until the bulgur has absorbed the stock. Set aside. In another small
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saucepan bring 2 cups water to a boil. Add the orzo and
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cook until just tender. Drain well and set aside to cool. Combine the cooked bulgur, drained orzo and the
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remaining ingredients in a mixing bowl. Pack the mixture into well-greased timbale molds and place in a baking
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pan. Fill the pan with hot water so it comes one-third of the way up
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the sides of the molds. Bake, uncovered, in a 375 degree oven
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for 45 minutes. Remove the baking pan from the oven and remove the molds from the
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pan. Invert the timbales onto plates. If you have trouble getting the timbales out, run the blade of
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a table knife around the insides of the molds. Comments: I thought up
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this dish one day for a formal dinner party and now everybody loves it.
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I think you will too.
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